Personal Development Community

2 15 ounce cans rinsed white hominy
2 14.5 ounce cans mexican style diced tomatoes
10 ounce can mild enchilada sauce (red or green)
4 diced carrots
1 large chopped onion
5 cloves minced garlic
1 tbls. cumin
2 ponds bone in, skinless chicken thighs, well trimmed
Chopped cilantro (to your taste-approx. 1/4 cup)
Lime wedges

1) In 5-quart or larger slow cooker, combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin.  Add chicken; spoon hominy mixture over chicken.

2) Cover and cook on high 4-41/2 hours or until chicken is cooked through and vegetables are tender.  Skim and discard any fat from surface.

3) Remove chicken; pull meat from bones and discard bones.  Add chicken to slow cooker.  Stir in cilantro.  Serve with lime wedges.

Note:  Leftovers are great the next night served over brown rice

Servings:  8 cups
Calories: 258 per cup
Carbs:  33g
Protein:  19g
Fat 7g
Sodium:  994mg

Can I make this just the same way in my Romertopf (claypot) or are there any differences in use compared to ‘crockpot’?

love, Muriel

p.s. did your pers. tr. examinations go well?

Hmmmm.....I know nothing about clay pots but I would think it would be fine as long as it cooks the required time/temp.

I passed my ACE PT exam last month

I’m training at Snap Fitness and have 2 clients now

Keep moving,

Joi

Hey there Joi,

You say ‘cook on high for 4 to 4.5 hrs’

The claypot is indeed taking such long periods to cook recipes that on the fire may take 15m- 0.5hr…

This thing is made from terracotta (you could pot plants in it too, would look nice) with a heavy lid. Before use the pot&lid;are submersed in water so that they will soak up water in the terracotta. You put your ingredients inside and place everything in the cold(!) oven and then turn the oven on to about 200 degr.C (400 degr.F?) for most chicken recipes.

I think ‘high’ in crockpot terms is about the same??

The idea of the Romertopf claypot is that it evaporates the water from the pot and not from the food. Also the tastes intermingle very strongly, because nothing escapes. And there is no need for additional fat so it will be a lean meal. You can add little bits of butter of course, just if you like (depending on the diet that you are putting yourself in)

What is nice about it is that you can put everything together, vegies carbs and meat, make it all look beautiful and nice in concentric circles etc (because no need for stirring), than… enjoy wine/beer with visitors because the cooking gets done on its own. The dish is served in this same pot on the table. That makes it all convienient, if you don’t like to be in the kitchen when everyone is making fun without you.

But then again, you need to plan this ahead, so during week days I hardly ever use it.

Maybe that is the difference with an electrical crockpot as you are talking about, it cannot set fire to your house when you are out?

This Romertopf was a hit in the 60’s and I re-integrated this for sentimental reasons of my boyfriend. Looks kind of retro

I will cook your chicken thigh recipe and let you know about it.
The skin is removed beforehand?
The chicken will turn out white, not browned, is this how it is supposed to be?

Ciao,
Muriel

Great Joi, congratulations in getting your ACE licences!! Good luck with your 2 guinea-pig first clients

Keep moving! Also intellectually!

xM

Sounds like it will work just fine in the clay pot.  Just make sure that the chicken is cooked completely (yes white, not browned and skin before cooking).

I have heard of cooking in the clay pots, just not ventured into trying it.  Will have to check it out one day.  The crock pot, you just plug in, set the temp to low or high depending on how long your cooking for and go.  Too easy!

Let me know how it it turns out

Keep moving,

Joi

Hi Joi,

That was a great succes!

Cooked some rice with it and green lettuce on the side. Perfectly simple and good. Put half of it in the freezer for future lazy cooking day.

Bit of an adventure attempting to find these giant corns, which I didn’t manage and replaced last minute by green kidney beans and normal yellow corn. I saw the hominy in my mums kichen some time ago (brought by her bolivian friend) so have to ask her next time where to go.

3hr in romertopf/oven on 150 degrCelcius was good.

Chicken was very tender and the cumin gives a nice taste to it all. Typical muscular mexican flavour

Thanx!
Muriel

Okay.... I made this today, and it is definitely a keeper!  What great flavors together and so easy, too!  I made some marinated beets to go with it, and it was a huge success.  There’s a bunch left over for lunches this week at work as well.  Good stuff, Joi!  Keep em’ coming!

This was delicious!  Thanks Joi!  I am going to cook my way through the rest of your recipes now!